• Desserts

      The Baker's Tale

      by Catherine. Brown

      Following a career as a craft baker, Jimmy Burgess was offered the job of pastry chef with free rein in the kitchens of Glasgow hotel, One Devonshire Gardens. Here he reveals 35 years' worth of recipes of small batch baking, using traditional foodstuffs. Recipes include flour batter cakes, petit fours, speciality breads, pastries and confectionery. Cookery writer and Glenfiddich Award-winner Catherine Brown provides a revealing portrait of Jimmy's working life and the techniques he has employed throughout it. There is also practical advice on methods and equipment for home bakers.

    • Cakes, baking, icing & sugarcraft

      Home Baked

      A Little Book of Bread, Cake and Biscuit Recipes

      by George. Scurfield

    • Cakes, baking, icing & sugarcraft

      The Basic Basics Baking

      by Marguerite. Patten

      Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for cakes, large and small, biscuits, breads, pizzas and pastries.;Baking is Marguerite's most natural culinary teriitory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as walnut cake, teacakes and buns but more modern popular cakes such as muffins.;The book has been planned to introduce the pleasures of baking in such a way that even a beginner should achieve successful results under the expert guidance of Marguerite Patten.

    • General cookery & recipes

      Cakes

      Regional and Traditional

      by Julie. Duff

    • Cakes, baking, icing & sugarcraft

      English Bread and Yeast Cookery

      by Elizabeth David

    • Cakes, baking, icing & sugarcraft

      Cakes from Around the World

      by Julie. Duff

    • Cakes, baking, icing & sugarcraft
      November 2014

      The Book of Bread Baking

      by Lutz Geißler

      The basis and recipes for baking your own bread Authentic country loaves, moist potato bread, a delicate fluffy baguette or crispy buttermilk crust - is your mouth watering already? Then why not simply bake your own fragrant breads and bread rolls yourself. In this book, you’ll find not only more than 40 well-balanced recipes for every day, but also extensive tips and background information - from the dough to the finished bread. - The basic knowledge presented will introduce you to the secrets of traditional bread baking with a long bread rising time and very little yeast - The recipe descriptions are detailed, practical and easy to follow in the kitchen. - Start off slowly and try the recipes out for yourself - from simple to complicated, there’s something for everyone

    • Cakes, baking, icing & sugarcraft
      March 2015

      The Bread Baking Book, No. 2

      by Lutz Geißler | Björn Hollensteiner

      Everyday recipes and practical tips for baking your own bread Here’s something for everyone: wheat, spelt and rye bread and bread rolls with yeast, or just with sourdough, with practical overnight fermentation, or also “no-knead” breads. Through simple modifications, everyday basic dough can be easily adapted to different rising and time requirements. From the contents: - The basic section shows you how you can make the most delicious breads and bread rolls with just a few ingredients and simple accessories - Everyday recipes, each presented in four time and taste variations, together with many tips for additions variations - 100 recipes and 550 photos – step-by-step instructions for ensuring that your own bread will be a success Bake when it suits you – you can adapt your favourite recipes to suit the available time

    • Cakes, baking, icing & sugarcraft
      January 2016

      Baking without Flour

      by Anja Donnermeyer

      Gluten-free baking made easy – would you like to (or do you need to) bake without gluten, but need some ideas? In this book, you’ll find what you’ve been looking for – fruity and creamy cakes, theme cakes for children’s birthdays, cakes for oven trays, vegetable cakes, biscuits, muffins, cake pops, chocolates and many more. With the ten basic recipes for different cake bases without flour, you can try out different variations to your heart’s content. Many of the more than 80 recipes are “naturally” gluten-free in any case; all the ingredients are easily obtainable in the supermarket, and you can look forward to a wealth of information and tips on gluten-free shopping and baking.

    • Cakes, baking, icing & sugarcraft
      January 2017

      Baking With Herbs and Flowers

      by Petra Katrin Scott

      Baking with Herbs and Flowers Coffee-table delights with a touch of freshness Do you like kitchen herbs and edible flowers? Then why not try out something new, and bake delicious cakes, tarts and biscuits with basil, juniper flowers, lavender, mint, parsley, marigold, rosemary and many other herbs. Kitchen herbs bring freshness and lightness to sweet cuisine, and can also produce attractive colour effects. More than 40 recipes show you how easy it is to use kitchen herbs and flowers in sweet cooking – whether brownies with lemon grass, gooseberry cake with juniper flower syrup, chocolate cake with lavender or strawberry tart with rosemary, there are no limits to the imagination. Why not try it out and see for yourself!

    • Cakes, baking, icing & sugarcraft
      March 2017

      The Bread Baking Book, No. 1

      by Lutz Geißler

      The Book of Bread Baking The basis and recipes for baking your own bread Authentic country loaves, moist potato bread, a delicate fluffy baguette or crispy buttermilk crust – is your mouth watering already? Then why not simply bake your own fragrant breads and bread rolls yourself. In this book, you’ll find not only more than 40 well-balanced recipes for every day, but also extensive tips and background information – from the dough to the finished bread. - The basic knowledge presented will introduce you to the secrets of traditional bread baking with a long bread rising time and very little yeast - The recipe descriptions are detailed, practical and easy to follow in the kitchen. - Start off slowly and try the recipes out for yourself – from simple to complicated, there’s something for everyone

    • Cakes, baking, icing & sugarcraft
      January 2017

      Gluten-free Bread from the Automatic Bread-making Machine

      by Mirjam Beile

      With sweet breads and cakes Do you suffer from coeliac disease, or a gluten or wheat allergy, and are still looking for really good bread? If so, baker and confectioner Mirjam Beile has collected 58 imaginative ideas for gluten-free breads and cakes from the automatic bread-making machine. A comprehensive introductory section provides all the expertise required for gluten-free flour varieties, leavening agents and other ingredients, as well as the appropriate spices and superfoods – gluten-free and taste guaranteed. All the recipes have been extensively tried and tested, and are simply delicious. You’ll never want to go without your bread-making machine and this book again!

    • Cakes, baking, icing & sugarcraft
      March 2017

      Sweet & Raw

      by Maja Elena Scheid

      Vegan cakes and flans with raw ingredients (recipes without gluten, soya, lactose or refined sugar) The new baking cult! Raw, vegan baking, without gluten, soya, lactose or refined sugar, with Viennese “Lovely Food” confectioner Maja Scheid. In this personal work, raw philosophy meets sweet seduction. Maja Scheid will surprise you with more than 60 raw vegan delicacies, from simple to complicated, beginning with classics like Sacher torte, followed by fresh and fruity creations like watermelon flan, and ending with chocolate delights like orange-chocolate flan. The introductory section gives you all the information you need on baking with raw foods, the basic ingredients and the necessary utensils. For raw food lovers, vegans, sufferers of coeliac disease and for all fans of natural sweet baking.

    • Cakes, baking, icing & sugarcraft
      April 2017

      Good Bread Takes Time

      by Martin Pöt Stoldt

      Baking with a longer, cooler dough process and your own yeast Good things take time! Here, Martin Pöt Stoldt, author of the bestseller Sourdough – the Unknown Organism, introduces you to the lost art of natural baking. Find out how to make your own yeast and with various dough processes (yeast pre-dough, long, cool dough processes, and appropriate addition of yeast and salt) ensure what commercial bread typically lacks – a full aroma, beautiful crumbs and potentially long storage times. With easy-to-follow, step-by-step instructions and more than 50 recipes from spelt bread to wholemeal flat bread and walnut horseshoes, the book is a unique treasure of knowledge to keep handy.

    • Cakes, baking, icing & sugarcraft
      October 2017

      Bread Baking Book No. 3

      by Lutz Geißler | Monika Drax

      Baking with wholemeal and ancient grain varieties For this new standard reference work on the topics of wholemeal baking, grains and milling, two bona fide experts have pooled their knowledge: the bread educationalist Lutz Geissler, and the miller master Monika Drax. Find out everything you need to know about different kinds of flour, and its production and uses. The emphasis is on ancient and rare grain varieties; nutritious, healthy and with a very special range of flavours. With 70 recipes developed exclusively for bread, bread rolls and sweet delicacies with yeast and sourdough – for the most part, purely wholemeal versions, with spelt, emmer, einkorn, kamut, red wheat, barley, perennial rye and light rye.

    • Cakes, baking, icing & sugarcraft
      January 2018

      Baking Gluten-free Breads and Cakes Made Easy

      by Mirjam Beile

      Those who suffer from coeliac disease, gluten sensitivity or a wheat allergy need a suitable reference book detailing both theory and practice. In the comprehensive basic principles section, you’ll get an impression of grains and their problematic active ingredients for those who are affected. Recipes for 50 fragrant bread, cake and biscuit creations await you – from gluten-free land bread to buckwheat rolls and fruit flans, all fresh from the oven tray.

    • Cakes, baking, icing & sugarcraft
      January 2018

      The Bread Baking Book, No. 2

      by Lutz Geißler | Björn Hollensteiner

      Everyday recipes and practical tips for baking your own bread Here’s something for everyone: wheat, spelt and rye bread and bread rolls with yeast, or just with sourdough, with practical overnight fermentation, or also “no-knead” breads. Through simple modifications, everyday basic dough can be easily adapted to different rising and time requirements. From the contents: - The basic section shows you how you can make the most delicious breads and bread rolls with just a few ingredients and simple accessories - Everyday recipes, each presented in four time and taste variations, together with many tips for additions variations - 100 recipes and 550 photos – step-by-step instructions for ensuring that your own bread will be a success Bake when it suits you – you can adapt your favourite recipes to suit the available time

    • Cakes, baking, icing & sugarcraft
      April 2018

      Baking Gluten-free Breads and Cakes Made Easy

      by Martin Pöt Stoldt

      Those who suffer from coeliac disease, gluten sensitivity or a wheat allergy need a suitable reference book detailing both theory and practice. In the comprehensive basic principles section, you’ll get an impression of grains and their problematic active ingredients for those who are affected. Recipes for 50 fragrant bread, cake and biscuit creations await you – from gluten-free land bread to buckwheat rolls and fruit flans, all fresh from the oven tray.

    • Cakes, baking, icing & sugarcraft
      January 2013

      TRADITIONAL AFTERNOON TEA

      A delicious collection of teatime treats

      by Martha Day

      This delicious collection of teatime classics presents 35 recipes for traditional treats, as well as some enticing new ideas. High tea snacks include delectable country oatcakes or Parmesan popovers, and there is a wide range of sophisticated sandwiches such as smoked salmon pinwheels or ham and asparagus rolls. For those with a sweet tooth, the many temptations include an Easter plait studded with dried fruits and spices, crumbly shortbread, and raspberry muffins. Homemade jams, jellies and preserves complete the feast. With every recipe presented in easy-to-follow steps, this is the perfect companion to a much-loved tradition. Indulge in the classic celebration of afternoon tea with 35 delectable recipes Re-create childhood and fireside teatime with drop scones, raspberry muffins, chocolate cake, and banana and ginger teabread Enjoy a sophisticated high tea with crab and avocado sandwiches, ham and asparagus rolls, and Roquefort and pear brioches Melt-in-the-mouth pastries include madeleine cakes, strawberry tart, and cinnamon apple g teau Clear step-by-step instructions and 100 pictures detail each stage of preparation CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM

    • Cakes, baking, icing & sugarcraft
      April 2012

      CAKE POPS

      70 irresistibly original bite-sized delights, shown in 200 step-by-step photographs

      by Hannah Miles

      The new sensation taking the baking world by storm, cake pops are the pinnacle of cakey cuteness! A cross between a cake and a lollipop, these bite-sized sweet morsels look almost too good to eat. The classic cake pop is a dense round ball made from a mixture of crumbled cake and rich frosting, dipped in a candy coating. This new book, however, takes the concept further, with miniature cakes, cookies and slices, tarts, pies and many more sweet treats on sticks. The introduction covers everything you need to know to get popping, from ingredients and equipment to tips and techniques. All the recipes are written in step-by-step format, and illustrated with 200 pictures of complicated stages. Time to get popping! CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM

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